Name: Watercress & celeriac soup with goat's cheese croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 4 leeks washed and sliced; 50g butter; 1 tbsp olive oil; 1 celeriac peeled and diced; 1 ½l vegetable stock; 2 x bags watercress; 6 slices toasted baguette; 100g soft vegetarian goat's cheese; a few sprigs watercress to serve

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Watercress & celeriac soup with goat's cheese croutons

Watercress & celeriac soup with goat's cheese croutons

Barney Desmazery

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.4 out of 5.18 ratingsRate

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Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch

Freezable

Vegetarian

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A star rating of 4.8 out of 5.163 ratings

Ingredients

Nutrition

Units:

MetricUS

4 leeks

washed and sliced
50g butter
1 tbsp olive oil
1 celeriac

peeled and diced
1 ½l vegetable stock
2 x bags watercress
6 slices toasted baguette
100g soft vegetarian goat's cheese
a few sprigs watercress

to serve

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Nutrition: per serving

kcal255
fat14g
saturates7g
carbs17g
sugars5g
fibre7g
protein16g
salt1.71g

Method

step 1

Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
step 2

To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat’s cheese, then add a slice to each bowl with a sprig of watercress.

Recipe from Good Food magazine, November 2010

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A star rating of 4.4 out of 5.18 ratings

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